Season the meat with salt and pepper and brown in a large roasting pan in 2 tablespoons of butter. Place the roast in a 400? oven for about 45 minutes. Remove the roast from the pan and let rest. Pour away any fat from the pan then add 2 tablespoons butter. Saute the shallots in the butter without browning. Add the mushrooms, herbs and wine. When the wine has reduced by half, add chicken stock and reduce again by half. Whisk in the remaining butter and remove bay leaf. Serves 4-6. Notes: Excellent with Woodbridge Merlot Hanneman/Buster/Mcrecipe 1998-Apr-06 Recipe by: Woodbridge Recipes www.woodbridgewines.com/ Posted to MC-Recipe Digest by KitPATh
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|Serving Size: 1 Serving (538g)|
|Recipe Makes: 6|
|Calories from Fat: 359 (52%)|
|Amt Per Serving||% DV|
|Total Fat 39.9g||53 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 268.8mg||83 %|
|Sodium 460.1mg||16 %|
|Potassium 1494.1mg||39 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 11.9g|
|Protein 61.3g||88 %|
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Calories per serving: 695
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